NEWSLETTER FOR W/C 03/09/2007
The Soil Association have asked us to include their special membership offer with this weeks bags. You’ll find details on the flyer inside your bag.
After promising lots of broccoli in last weeks newsletter, the plants went on strike and haven’t put on as much growth as I thought they would. It will be ready soon. I might not have enough to do the whole weeks worth of deliveries, So I may need to substitute something else. We have plenty of veg coming on, it just seems to be a lot slower this year compared to previous ones. I’ve usually got really nice root veg by now, but they are still tiny, even things like carrots and swedes.
We had a busy week at Cobbinshaw last week. We’re trying to lift as many potatoes as possible, while getting deliveries sorted out and then the farmers market at Queens park on Saturday. It was a nice day and quite busy, however, I had to leave early to get back home for Finn’s 6th birthday party. Then Gran and Grandpa wanted to have another party for him on the Sunday, so we were over in Kilmarnock on Sunday as well. We’ve got the market in Bathgate for definite this week and if I can get someone to man the stall, we’ll be at Balerno as well. I can’t guarantee that though.
We’ll be continuing to harvest right through September now, trying to get all frost susceptible veg inside and stored before it gets cold. If you’re interested in staying in West Lothian for a holiday or work, we have a holiday house to let in Kirknewton. We also have the original cottage at the farm here at Cobbinshaw. Details of costs are on www.cobbinshawloch.co.uk.
Here’s what should be in your standard bag this week. Substitutions may occur depending on availability.
Potatoes Solanum tuberosum (approx 2.0Kg) The potatoes from our own seed and will be a bit of a mixture. The white potatoes will be Sante or Maris Peer Red skinned tatties will be Robinta. For all of them there is no need to peel, just give them a quick scrub and boil for 20 minutes or so and serve with butter melting over the top. Potatoes are the only commonly available source of B3 and Iodine. They are an excellent source of Vitamin C, Vitamin B6, Potassium and fibre.
Onion Allium cepa ( approx 450g).. Used in stews, pasta dishes, soups – in almost any type of cooking. Source of Vitamins A and C as well as Iron, Calcium and Potassium.
Carrot Daucus carota (approx 450g). Carrots are eaten fresh in salads or cooked in just about any way you like. They are an excellent source of Vitamin A and also contain significant amounts of Vitamins B, C, D, E and K. and Potassium..
Brocolli Brassica oleracea Italica Group (350g approx) Excellent source of Vitamin C and folic acid. Also contains Vitamins A, B2, B6 and phosphorus, fibre, calcium and iron. It is best eaten raw or quickly blanched in boiling , lightly salted water. Also good in stir-fries. Please use as quickly as possible as it doesn’t keep well..
Cucumber Cucumis sativus. (1/2 head) Good source of vitamin C and A. Also, a good source of potassium. Wash thoroughly, dry, then slice up to use in salads. Occasionally used in soups.
Fennel (1 head) The fennel can be chopped raw into salads or simmered in a stock. Here’s a recipe for Buttered Fennel: Trim the root base and cut in half lengthways and rinse in cold water. Put the fennel in a pan with a minmal amount of boiling, lightly salted water and simmer, covered, for 15-20 minutes or until just tender. Overcooking reduces the sweet aniseed flavour. Drain thoroughly in a colander and keep warm on a serving dish. Now, melt the butter. Season the fennel with pepper, then pour the melted butter over the top and serve. Your cress would be a fine garnish for this dish. Goes particularly well with grilled fish or roast chicken.
Spinach Spinacea oleracea (approx 200g) Spinach is great nutritionally. It contains Vitamins A, C, B2 and B6, folic acid, iron, magnesium, potassium, calcium, phytochemicals and protein. Immerse the spinach in a large bowl of cold clean water, lift them out and repeat the process with fresh water, two or three times more. Spinac h has a high water content , so it is sufficient to cook it only with the water adhering to the leaves from the last rinsing. Sprinkle lightly with salt, cover with a lid and cook gently for 7 – 10 minutes until soft. Drain the spinach thoroughly, squeezing out as much water as possible with a potato masher.
After promising lots of broccoli in last weeks newsletter, the plants went on strike and haven’t put on as much growth as I thought they would. It will be ready soon. I might not have enough to do the whole weeks worth of deliveries, So I may need to substitute something else. We have plenty of veg coming on, it just seems to be a lot slower this year compared to previous ones. I’ve usually got really nice root veg by now, but they are still tiny, even things like carrots and swedes.
We had a busy week at Cobbinshaw last week. We’re trying to lift as many potatoes as possible, while getting deliveries sorted out and then the farmers market at Queens park on Saturday. It was a nice day and quite busy, however, I had to leave early to get back home for Finn’s 6th birthday party. Then Gran and Grandpa wanted to have another party for him on the Sunday, so we were over in Kilmarnock on Sunday as well. We’ve got the market in Bathgate for definite this week and if I can get someone to man the stall, we’ll be at Balerno as well. I can’t guarantee that though.
We’ll be continuing to harvest right through September now, trying to get all frost susceptible veg inside and stored before it gets cold. If you’re interested in staying in West Lothian for a holiday or work, we have a holiday house to let in Kirknewton. We also have the original cottage at the farm here at Cobbinshaw. Details of costs are on www.cobbinshawloch.co.uk.
Here’s what should be in your standard bag this week. Substitutions may occur depending on availability.
Potatoes Solanum tuberosum (approx 2.0Kg) The potatoes from our own seed and will be a bit of a mixture. The white potatoes will be Sante or Maris Peer Red skinned tatties will be Robinta. For all of them there is no need to peel, just give them a quick scrub and boil for 20 minutes or so and serve with butter melting over the top. Potatoes are the only commonly available source of B3 and Iodine. They are an excellent source of Vitamin C, Vitamin B6, Potassium and fibre.
Onion Allium cepa ( approx 450g).. Used in stews, pasta dishes, soups – in almost any type of cooking. Source of Vitamins A and C as well as Iron, Calcium and Potassium.
Carrot Daucus carota (approx 450g). Carrots are eaten fresh in salads or cooked in just about any way you like. They are an excellent source of Vitamin A and also contain significant amounts of Vitamins B, C, D, E and K. and Potassium..
Brocolli Brassica oleracea Italica Group (350g approx) Excellent source of Vitamin C and folic acid. Also contains Vitamins A, B2, B6 and phosphorus, fibre, calcium and iron. It is best eaten raw or quickly blanched in boiling , lightly salted water. Also good in stir-fries. Please use as quickly as possible as it doesn’t keep well..
Cucumber Cucumis sativus. (1/2 head) Good source of vitamin C and A. Also, a good source of potassium. Wash thoroughly, dry, then slice up to use in salads. Occasionally used in soups.
Fennel (1 head) The fennel can be chopped raw into salads or simmered in a stock. Here’s a recipe for Buttered Fennel: Trim the root base and cut in half lengthways and rinse in cold water. Put the fennel in a pan with a minmal amount of boiling, lightly salted water and simmer, covered, for 15-20 minutes or until just tender. Overcooking reduces the sweet aniseed flavour. Drain thoroughly in a colander and keep warm on a serving dish. Now, melt the butter. Season the fennel with pepper, then pour the melted butter over the top and serve. Your cress would be a fine garnish for this dish. Goes particularly well with grilled fish or roast chicken.
Spinach Spinacea oleracea (approx 200g) Spinach is great nutritionally. It contains Vitamins A, C, B2 and B6, folic acid, iron, magnesium, potassium, calcium, phytochemicals and protein. Immerse the spinach in a large bowl of cold clean water, lift them out and repeat the process with fresh water, two or three times more. Spinac h has a high water content , so it is sufficient to cook it only with the water adhering to the leaves from the last rinsing. Sprinkle lightly with salt, cover with a lid and cook gently for 7 – 10 minutes until soft. Drain the spinach thoroughly, squeezing out as much water as possible with a potato masher.
posted by Maisiemog at 2:34 PM
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